5 beets, sliced with a mandoline slicer
2 teaspoons extra-virgin olive oil
Sea salt to taste
Chop off the stalks, leaves and tips of the beets and slice with a mandarin slicer.
Pour beet slices into bowl, pour in two teaspoons of extra-virgin olive oil, and toss until slices are evenly coated.
Place cooling racks on oven pans, and place beet slices on top of cooling racks. (If you don’t have cooling racks, spray the pans with oil and turn beets over halfway during cooking.)
Place pans in oven and cook for 25-35 minutes. Look for beet slices to start browning and curling on the edges.
Take out and allow to cool. Beet slices will continue to crisp once they cool off.